Place the egg yolks in a bowl with the sugar and beat until they thicken and turn pale. You can do this by hand or with an electric mixer.
Gradually add the sweet wine while stirring constantly.
Add the mascarpone cheese while continuing to work the mixture.
Separately, place the biscuits on a deep plate and soak them with the coffee.
In a dish or pyrex, prepare a layer with half of the biscuits, pressing them down a little so that they form an even and somewhat consistent layer.
Cover the sponge cakes with half of the cream you prepared. Place a second layer of sponge cakes and top with the remaining cream.
Sprinkle the surface with cocoa using a sieve to distribute it well.
Before serving, keep it in the refrigerator for at least one hour (do not freeze).
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